Cook spaghetti pasta in a pot of boiling water to cooking instructions on packet. Add peeled garlic and kale leaves to the pot for 5 mins.
Using tongs, transfer the kale leaves and garlic into a blender, add olive oil and finely grated vegan parmesan cheese and blitz until super smooth. Season with salt and cracked black pepper to taste
Drain the pasta (reserving a cup of pasta water for later). Return to the pot, add some pasta water to loosen, and toss with the green sauce. Drizzle over some vegan ricotta, some extra virgin olive oil and serve hot! Enjoy
Recipe Note
You might like to add some spinach or peas to your vibrant green spaghetti recipe :)